Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. Nutrition Bonus: Vitamin C (35% daily value), Vitamin A (25% dv), Magnesium (21% dv), Iron (20% dv). This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade a€?tortilla bowls.a€? The a€?tortilla bowlsa€? are filled with a zesty chicken filling and topped like nachos. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165A°F, 4 to 8 minutes per side, depending on the size of the breast.

Top with 1 tablespoon each cheese and sour cream, 2 tablespoons each lettuce and tomato and a few olives. Using tongs, slide one tortilla at a time over the burner for a few seconds, alternating sides, until ita€™s softened and beginning to char. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.
Bake them in the upper and lower thirds of the oven, rotating top to bottom about halfway through baking. Add the chicken and cook, stirring, until it is no longer pink on the outside, about 3 minutes.

Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more.